I love things that are not too sweet, and that is why this recipe for carrot cake cupcakes is such a winner. The cupcakes have a very strong carrot flavor, while the avocado icing adds creaminess and a sweet touch!
Carrot Cake Cupcakes with Avocado Icing
Heat oven to 200°C/390°F. Grease 8 muffin tins with coconut oil and set aside.
In a large bowl, beat the flax eggs with grated carrots and oil. Add the rest of the ingredients and stir to combine.
Fill cupcake tins about two thirds full. Bake for no more than 12-15 minutes or until golden brown. Remove from oven and allow to cool for at least 10 minutes before frosting.
For the Icing
In a blender or by hand, scoop out the avocado and mix it with the stevia icing until light and fluffy.
Once the cupcakes have cooled you can decorate them with your bright green frosting!
Calories per serving: 250
Fat per serving: 40g